1 large eggplant, cut into 1/2-inch pieces
1 red bell pepper, seeded and sliced
2 medium tomatoes, cut into 1/2 inch wedges
1 zucchini, sliced into half circles
1 summer squash, sliced into half circles
1 onion, sliced
5 garlic cloves, whole, peeled
1 Tbsp freshly chopped thyme
1 Tbsp freshly chopped rosemary
1 tsp coconut oil, melted
1/2 tsp salt
1/2 tsp black pepper
1 tsp balsamic vinegar
4 cups water
1 1/2 teaspoons salt
1 cup cornmeal
3 Tbsp vegan butter
Preheat oven to 400˚F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, add all vegetables, cloves, thyme, rosemary, coconut oil, salt, and pepper. Toss to coat evenly. Spread vegetables on prepared baking sheet in an even layer. If you need to, you can use two baking sheets.
Bake for 40 minutes, tossing halfway through. Turn heat down to 300˚F and bake another 10 to 20 minutes. The vegetables should be tender and edges should begin to brown.
While the vegetables are baking, make the polenta. Bring water to a boil in a medium saucepan over high heat. Whisk in corn meal, making sure to pour it in a steady, slow stream. Reduce heat to low, cover, and simmer for 10 to 15 minutes, stirring every few minutes. The polenta is done when it is thick and the liquid has been absorbed. Keep warm over low heat.
Divide polenta between four bowls. Top with even amounts of vegetables. Drizzle each bowl with 1/4 teaspoon balsamic vinegar. Serve immediately.